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German Chocolate Pound Cake with Caramel Nut Glaze
Maya

German Chocolate Pound Cake with Caramel Nut Glaze

A rich, moist pound cake loaded with coconut and chocolate chips, finished with a warm caramel pecan glaze that drips beautifully down the sides.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, German-inspired
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk or buttermilk
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup sweetened shredded coconut
  • 1 cup semisweet chocolate chips
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter
  • 1/2 cup heavy cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans, toasted

Equipment

  • Bundt or tube pan
  • Electric mixer
  • Mixing bowls
  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt or tube pan.
  2. Cream butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each. Stir in vanilla.
  4. Whisk flour, baking powder, and salt. Add to batter alternately with milk, beginning and ending with flour.
  5. Fold in sour cream, shredded coconut, and chocolate chips.
  6. Pour batter into prepared pan and bake 55–65 minutes, until a toothpick comes out clean. Cool 10 minutes, then invert onto wire rack.
  7. In a saucepan, combine brown sugar, butter, and cream. Bring to a boil, stirring constantly. Reduce heat and simmer 3–4 minutes until thickened.
  8. Remove from heat and stir in vanilla and pecans. Spoon warm glaze over cooled cake and let set before slicing.

Notes

Toast the pecans for deeper flavor and let the glaze cool slightly before pouring for perfect thickness.